Structural, thermodynamic and digestible properties of maize starches esterified by conventional and dual methods: Differentiation of amylose contents
Sign Up to like & getrecommendations! Published in 2018 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2018.05.032
Abstract: Abstract This work aimed to study esterification of maize starches with four distinct amylose contents including waxy ( −1 and a new 100 interhelix peak at q = 3.90 nm −1 were observed in esterified waxy starch by… read more here.
Keywords: maize starches; amylose contents; thermodynamic digestible; structural thermodynamic ... See more keywords
Physicochemical properties and in vitro digestibility of mung-bean starches varying amylose contents under citric acid and hydrothermal treatments.
Sign Up to like & getrecommendations! Published in 2020 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2020.07.187
Abstract: In this study, starches of three mung bean cultivars (Vigna radiata) having different amylose contents were isolated and modified using a combination of citric acid and heat-moisture treatment (CA-HMT) or a combination of citric acid… read more here.
Keywords: citric acid; properties vitro; mung bean; physicochemical properties ... See more keywords
Quality Characteristics of Rice-Based Ice Creams with Different Amylose Contents
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12071518
Abstract: Ice cream consumption has increased over the years. In this study, we investigated the potential of using rice varieties with varying amylose contents for ice cream production. We analyzed the physical and chemical properties and… read more here.
Keywords: ice cream; amylose contents; rice; quality characteristics ... See more keywords